Peanut Butter Popsicles

Posted by alannak on Aug 13 2011 | Uncategorized

Finally! The Boards and the Bar are over, and the lazy days of summer are here at last.

No tests; no studying. Just popsicles and air conditioning and sleeping late. These are my last weeks before I begin my life as a real working person, and I am intent to do nothing with them.

But enough about my leisure. We made popsicles.

Alex gifted me these beautiful star-shaped molds for my birthday and April, and we’d been meaning to fill them for months. I’m glad that this was our innaugural recipe, however, as these peanut butter yogurt pops from Serious Eats are amazing! They’re super peanut buttery, and with lowfat yogurt and soymilk, practically healthy! They took all of 5 minutes (plus freezing time) to prep, and made a great summer dessert to share with friends.

Ingredients (makes 6-8 popsicles):
2 cups lowfat vanilla yogurt
1 cup milk or soymilk (we used soymilk)
1 1/4 cups smooth peanut butter
1/4 cup honey
1 banana (optional)

Blend ingredients together in a blender. Pour into popsicle molds and freeze overnight.


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Cool Shrimp and Mango Salad over Whatever

Posted by alannak on Jul 18 2011 | Main Course

We made the mistake last week of using the oven, and since then dinners have been strictly no-cook. Too hot.

This was refreshing and required merely boiling water and chopping somethings up. I put mine over rice noodles; Alex opted for lettuce wraps.

Would do again. Yum yum.

1/2 lb. medium cooked shrimp
1/4 cup red onion
juice of 2 limes
1/3 cup chopped cilantro
1 large mango, chopped
1 cucumber, peeled and chopped
1 jalapeno, chopped
salt and pepper to taste
rice noodles or romaine leaves

Toss ingredients (minus noodles/leaves) together in a large bowl. You can chill if you like. Serve with noodles or romaine leaves.


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The Best Present/New Brewery Logo!

Posted by alannak on Jul 14 2011 | Non-Recipes

The most wonderful thing happened this week.

On Wednesday, we received an email from our dear friend Eugene sending us a video link, and instructing us not to open it until we received “a small package in the hands of the united states postal service, en route from palo alto to manhattan.” We were so excited! We checked our mail approx 5x per day both Wednesday and Thursday, and speculated anxiously about what our mystery package might contain.

Today, our package arrived, and lo and behold, it is the most beautiful work of handicraft we have ever seen! Our dearest brilliant and talented Eugene MADE us this gorgeous sign with his own robo-laser hands! It’s simple and stunning and looks fabulous atop our chalkboard menu–we love it so much.

As if that were not enough, we should mention that the tfa logo matches the logo on our new beer labels (photos to accompany the next brew), which Euguene ALSO designed! Not even 1,000 E’s cookies could repay our debt to him, and they are our higest valued currency.

Oh, and remember the video mentioned above? Here it is:


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Salmon with Strawberry-Kiwi Salsa

Posted by alannak on Jul 11 2011 | Main Course

Strawberry-kiwi is a flavor I associate with Lipsmackers and Snapple–not salmon. But summer is for salsas and we are equal-opportunity salsa enthusiasts, so we gave this recipe from Whole Foods a shot.

This may be a testament to how boring it’s been around here, but it was actually exciting to make this recipe because it differs from the ho-hum mango/pineapple salsa usually abounds this time of year, and we weren’t sure how it would turn out (great!). That’s not to knock mango salsa, which we love (see intro to The Frugal Foodie Cookbook, in which I describe the first meal Alex cooked for me), but rather is to say that it’s a treat to taste something new every now and then. It’s the little things that keep us going in the doldrums of studying (2 weeks to the Bards–the Bar/Boards).

We tweaked the original version a bit by throwing in scallions and upping the cucumber ratio, which I would definitely do again. For a recipe so low in calories (we were skeptical when it called not for oil), this was full of flavor and well worth the 20 or so minutes it took to prepare.

Ingredients (serves 2):
2 salmon fillets
1 teaspoon lemon zest
1/2 lb. strawberries, diced
1 kiwi, diced
1 cucumber, diced
1 jalapeno, seeded and minced
1 tbsp fresh mint leaves, chopped
2 scallions, sliced
Juice of 1/2 lemon
1 lb. baby spinach leaves, wilted

Preheat oven to 350. Place salmon on a baking sheet and sprinkle with lemon zest. Bake 15-18 minutes, or until cooked through. Meanwhile, stir together strawberries, kiwi, cucumber, jalapeno, mint, juice of 1/2 the lemon, and scallions. Divide spinach among plates, and top with salmon and salsa.


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Things Seen and Eaten: We Live in America Edition

Posted by alannak on Jul 06 2011 | Non-Recipes

Fresh farmer’s market corn, county fair, Maryland crabs, and Manhattan from a Brooklyn rooftop.



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White Pizza with Tomatoes and Arugula

Posted by alannak on Jun 24 2011 | Main Course, Uncategorized

Back in our college days, we used to think that we were good at making homemade pizza, but we were wrong, wrong, wrong. We were terrible at it!

The crust would be too thick and the sauce too heavy, and we cooked it on baking sheets. Yuck. But in our minds, we were like, “this pizza is homemade, it’s supposed to be like this.”

Again, wrong, wrong, wrong. Now, our pizza had better be at least restaurant quality or … I don’t know what. Probably we would get cranky. But the truth is that it wasn’t really our fault that we were making iffy pizza. We didn’t have the proper tools. With a fabulous All-Clad pizza stone and Williams Sonoma peel, we have no excuse–and no need for excuses.

I still prefer homemade white pizza to homemade red pizza unless the sauce is homemade as well (store bought can’t compare). Adding sliced tomatoes as a topping is a great way to keep the pizza flavor, even with a white pie. We also like arugula for color and bitterness, which the ricotta balances out.

Scoff to our former selves for calling what we used to eat pizza. We had no idea how good it could get.

1 small ball of pizza dough
1/2 cup ricotta cheese
1/2 cup Mozarella cheese, sliced
1 handful arugula
1 tomato, sliced
1 handful of basil, chopped
olive oil
salt and pepper

Preheat your oven with your pizza stone to 500. Roll out your dough, and drizzle a little olive oil over it. Top with cheese, tomato, and arugula, then sprinkle with salt and pepper. Bake for about 10 minutes, then remove and sprinkle basil over the pie, and if you feel like it, some crushed red pepper.


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